Mexican-Spiced Pork Tenderloins

Mexican-spiced Pork Tenderloins

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Vicki Butts (lazyme)


From Cooking Light.


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10 Min
45 Min


  • 2
    pork tenderloins (3/4 lb each)
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    ground red pepper
  • ·
    vegetable cooking spray

How to Make Mexican-Spiced Pork Tenderloins


  1. Trim fat from tenderloins. Combine cumin and next 6 ingredients.
  2. Rub spice mixture evenly over tenderloins. Place tenderloins on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired.
  3. Bake at 375°F for 45 minutes or until meat thermometer registers 160°F.
  4. Transfer tenderloins to a serving platter. Let stand 10 minutes; slice diagonally across grain into thin slices.
  5. Yield: 6 servings (153 calories per serving).
  6. Per Serving:
    Protein 25.9g; Carbohydrate 0.6g; Iron 1.7mg; Fat 4.6g; Fiber 0.2g; Sodium 163mg; (Saturated Fat 1.5g); Cholesterol 83mg; Calcium 15mg.

Printable Recipe Card

About Mexican-Spiced Pork Tenderloins

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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